Step 1
Preheat oven to 425F. Peel and cut butternut squash into 1/2-inch cubes. Toss with olive oil and season with salt, pepper, and garlic powder. Spread on a baking sheet lined with aluminum foil and roast for 45 minutes, stirring once or twice, until squash is tender and golden brown.
Step 2
Meanwhile, prepare the steak. Season with salt and pepper and begin heating your grill.
Step 3
Meanwhile, prepare the quinoa: in medium saucepan, add quinoa and 3/4 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand for 10 minutes. Fluff with fork and mix in lemon juice and chopped dried cranberries. Season with salt. Set aside.
Step 4
When grill is hot, add steak and cook for 5 minutes, flip, and cook for an additional 3 minutes or until desired doneness. Remove from grill and let rest for 5 minutes. Slice thinly against the grain.
Step 5
In a large bowl, combine arugula, chopped Granny Smith apple, and thinly sliced shallot.
Step 6
To serve, divide arugula mixture among plates. Top with quinoa, squash, and steak. Drizzle with blue cheese dressing and serve.
